Introduction to the history of marzipan. How to make your own marzipan cake

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

From the fairy tales of Andersen and the Brothers Grimm, everyone has long known that a symbol of children's happiness and a favorite delicacy that cannot be refused, even under threat of danger to life, is marzipan cake. One has only to say it out loud, as saliva has already flowed, and pictures of the best possible dessert are drawn in my head. But not everyone is personally familiar with this product, they have no idea how it is made and where it came from.

What is marzipan?

A classic sweet is ground almonds (maybe several varieties) mixed with powdered sugar and sometimes eggs. However, now it is customary to add various flavors to this composition - orange zest, cocoa, rose water, liqueurs, spices and some spices. The almond is rich in fatty oils, thanks to which it is easy to mold anything from the resulting dough.

The resulting pasta is served both in pure form and in the form of glazed sweets, decorative elements for large desserts and other dishes.

History of origin and distribution

There are many legends about when and how marzipan appeared. Some Arab states, India, Turkey, Estonia, Italy, France, Spain and Germany are fighting for the right to be called his historical homeland. Some sources even say that the ancient Persians and Byzantines knew about marzipan one and a half thousand years ago.

It doesn't matter if it was invented by accident, when, except for almonds, the entire crop died, or in one of the European pharmacies as a cure for depression and mental disorders for women, or in some other way, but now marzipan is known all over the world. It is a traditional treat for Christmas and February 14 in Italy, a treat for St. Nicholas Day in the Netherlands, and Easter marzipan bunnies are popular among all Catholics. The Spaniards add cedar nuts to it, the Austrians add grated lemon peel. Bakers offer sweet-toothed cakes, liqueurs, buns, gingerbread, tiles, creams and mousses.

There are even several museums of marzipan in the world, one of which is located in Russia in Kaliningrad. On the territory of the former Prussia, it was known several centuries ago. There are preserved old packaging, molds for making, postcards and photographs. And, of course, marzipan figurines on the cake have turned from a simple decor into a piece of art. Artists create copies of historical buildings, monuments and other interesting exhibits from delicate material. No visitor leaves without buying a sweet souvenir for themselves and their loved ones.

Howmake marzipan

Real classic pasta on sale, unfortunately, is extremely rare. More often on the shelves you can find masses of walnuts, peanuts or hazelnuts given out for it. The result is not the same elegant taste, because the listed nuts do not have so much oil in their composition, therefore, such a “marzipan” does not have the necessary stickiness.

If you manage to find the right paste, then the almond content does not exceed 35% instead of 50%, and the shelf life is indicated - several months. Although such a product can be stored for no more than 5 days in good packaging.

Marzipan is also cooked at home. This will require almonds and sugar. Ideally, for every 30-40 sweet almonds, 1 bitter nut should be added, this is how the mass is prepared in France. Bitter almonds are sometimes sold in confectionery departments, although they are rare in our country. If it was not found, then almond essence is used as a substitute.

Marzipan can be prepared cold or hot. The first is considered historically correct, because for the desired consistency, the product does not need high temperatures and extra ingredients. Only powdered sugar and nuts. In the hot method, eggs are usually added, and the sugar is melted into syrup.

Cold cooking method

• Almonds and sugar are taken in equal amounts (sugar can be less, but in no case vice versa).
• Almonds are ground into flour, sugar into powder.
• The resulting mixture is easily molded and resemblesplasticine.

If the nuts are of poor quality, then the paste does not mix well due to lack of oils. Then whipped chicken protein is used for viscosity.

Hot method

• Almonds and sugar are taken in equal proportions.
• Almonds are ground into flour, sugar is melted into syrup.
• Combine the resulting, stirring, like dough.

The resulting mass can be used both as a layer between the cakes, and spread it in a layer on top of the biscuit, and as a decoration for the cake.

Easy Marzipan Cake Recipe

After the base of the cake is ready, apply honey water to it with a brush. Roll out the mass of marzipan into a circle 10 cm larger than the base. Place the marzipan on the cake in a circle, smooth. Cut off the excess.

Every self-respecting eminent confectioner keeps his method of creating marzipan a secret, without revealing it to anyone. You need to spend more than one day in the kitchen experimenting to give the pasta a subtle, refined taste. They usually start with the preparation of marzipan bread and balls, later moving on to something more significant, such as a marzipan cake. To order, it is prepared for holidays or special occasions, decorating with figurines and flowers. Using bright food colorings and brushes, using imagination, craftsmen create fabulous birds and animals, favorite characters of cartoons and books with their own hands. Not surprisingly, children's marzipan cake is a frequent gift for toddlers. Of course, too much sugar is not good for adults or children,therefore, you should limit yourself to such pleasure.

Marzipan personifies sophistication and aristocracy. Until now, it is one of the most original confectionery masterpieces, as it was a thousand years ago, without changing its traditional taste, but delighting its fans with light aromas of innovation and change.